Remove the crust from the bread, then roll each slice out until it's 2mm thick.
Lightly toast one side of the bread.
Mix the Italian herbs with the tomato puree then spread this evenly on the untoasted side of the bread.
Grate the cheese using a fine grater then spread this evenly over both slices of bread.
Top with the mixed peppers then pop them under a hot grill for a few minutes or until the cheese has melted and started to colour.
Remove from the grill then cut each slice into 6 even pieces with a sharp knife and serve.